Creamy Onion and Capsicum Paneer Curry

1.Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

2.Add the finely chopped onion to the pan and sauté until it turns golden brown, about 5-7 minutes.

3.Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

4.Add the diced capsicum and cubed potatoes to the pan. Sauté for about 5 minutes until they start to soften.

5.Pour in the pureed tomatoes and mix well. Cook for 5-7 minutes until the mixture thickens and the oil starts to separate from the masala.

6.Add the turmeric powder, red chili powder, and salt. Stir to combine and cook for another 2 minutes.

7.Add enough water to cover the vegetables and bring to a boil. Reduce the heat, cover, and let it simmer for about 10-15 minutes until the potatoes are tender.

8.Once the potatoes are cooked, gently fold in the cubed paneer and let it simmer for another 5 minutes to allow the paneer to absorb the flavors.

9.Stir in the heavy cream and garam masala, mixing well. Cook for an additional 2-3 minutes until the curry is creamy and rich.

10.Remove from heat and garnish with fresh coriander leaves before serving.